- Recipes Home
- Interest Groups
Puget Sound Style Cioppino Recipe
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Homemade chicken broth/2 cans (14 1/2 ounce each) regular-strength chicken broth||4 Cup (64 tbs)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Dry thyme leaves||1⁄2 Teaspoon|
|Dry rosemary||1⁄2 Teaspoon|
|Salmon fillets||2 Pound, skinned|
|Clams in shell||12 , scrubbed (Suitable For Steaming)|
|Cooked large dungeness crabs||4 Pound, cleaned and cracked (2 In Number, 2 Pounds Each)|
Serving size: Complete recipe
Calories 4026 Calories from Fat 1007
% Daily Value*
Total Fat 113 g173.7%
Saturated Fat 39 g195.1%
Trans Fat 0 g
Cholesterol 2489.8 mg
Sodium 8268.3 mg344.5%
Total Carbohydrates 66 g22.1%
Dietary Fiber 9.8 g39.2%
Sugars 25.4 g
Protein 589 g1177.8%
Vitamin A 88.2% Vitamin C 235.4%
Calcium 237.6% Iron 355.2%
*Based on a 2000 Calorie diet
Add onions, garlic, and parsley; cook, stirring often, until onions are soft.
Add broth, water, wine, bay leaf, thyme, and rosemary.
Cover and simmer for about 15 minutes.
Rinse salmon, pat dry, and cut into chunks.
Add salmon, clams, and crab to broth.
Cover and simmer gently until clams pop open and salmon flakes readily when prodded with a fork, 10 to 15 minutes Ladle broth and some of each seafood into large soup bowls.